4.4 from 276 votes
Booyah
Booyah is a hearty meat and vegetable stew featuring bone-in beef short ribs, chicken thighs, cabbage, rutabaga, russet potatoes, carrots, peas, and tomatoes simmered together. Layers of flavor develop by browning the meats first, then cooking slowly in chicken broth with aromatics like onions, celery, and bay leaves. The dish yields tender shredded meats and a rich broth with a medley of garden vegetables.
Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings:
10
servings
Calories:
556 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2.5 lbs. bone-in English-style short ribs, trimmed, meat and bones separated (I used bone-in beef chuck short ribs)
- 2.5 lbs. chicken thigh trimmed, bone-in
- salt
- black pepper
- 1 T. vegetable oil
- 2 onion chopped fine, yellow
- 2 celery ribs minced
- 8 c. chicken broth low sodium
- 2 bay leaf
- 4 c. green cabbage shredded
- 1 28- oz. diced tomatoes canned
- 8 oz. rutabaga peeled and cut into ½” pieces
- 1 lb. russet potato peeled and cut into ½” pieces
- 3 carrot peeled and sliced ¼” thick, large
- 1 c. peas frozen
- 1 T. lemon juice freshly squeezed
Instructions
- Pat beef and chicken dry with paper towels and season with salt and black pepper.
- Heat oil in large Dutch oven over medium-high heat until just smoking. Brown beef on all sides, about 10 minutes; transfer to plate. Cook chicken until browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove the skin and discard it.
- Pour off all but 1-1/2 teaspoons fat from pot. Add onions and celery and cook over medium heat until softened, about 5 minutes. Stir in broth and bay leaves, scraping up any browned bits. Add beef, beef bones, and chicken, and bring to boil.
- Reduce heat to low and simmer, covered, until chicken registers 175° F, about 30 minutes. Transfer chicken to bowl. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones. Cover chicken and refrigerate.
- Continue to simmer stew until beef is tender, about 1-1/4 hours longer. Transfer beef to plate. When cool enough to handle, shred into bite-size pieces, discarding fat. Remove beef bones and bay leaves; discard.
- Strain broth through fine-mesh strainer; discard solids. Allow liquid to settle, about 5 minutes, then skim off fat and return liquid to pot.
- Add shredded beef, cabbage, tomatoes, rutabaga, 1-1/4 teaspoon salt, and 1 teaspoon pepper to liquid and bring to boil. Reduce heat to medium-low and simmer until rutabaga is translucent around edges, about 15 minutes.
- Stir in potatoes and carrots and cook until vegetables are tender, about 20 minutes. Add chicken and peas, and simmer until heated through, 2 to 3 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper to taste. Serve hot.
Cup of Yum
Notes
- Trim fat and separate meat from bones before browning short ribs for easier shredding later.
- Remove skin from chicken after browning to reduce excess fat in the stew.
- Add lemon juice near the end of cooking to enhance the stew’s flavor brightness.
- Simmer covered on low heat to fully tenderize meat and meld flavors over the recommended times.
Nutrition Information
Serving
1
Calories
556kcal
(28%)
Carbohydrates
26g
(9%)
Protein
49g
(98%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
20g
(118%)
Trans Fat
1g
(50%)
Cholesterol
201mg
(67%)
Sodium
485mg
(20%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 556
% Daily Value*
| Serving | 1 | |
| Calories | 556kcal | 28% |
| Carbohydrates | 26g | 9% |
| Protein | 49g | 98% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 20g | 118% |
| Trans Fat | 1g | 50% |
| Cholesterol | 201mg | 67% |
| Sodium | 485mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.